White Onion Fennel And Watercress Salad Recipes

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FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

Yield Serves 2

Number Of Ingredients 5

1 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
2 tablespoons olive oil
1/2 fennel bulb, sliced thin lengthwise
2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry

Steps:

  • In a bowl whisk the zest and the orange juice with salt to taste, whisking until the salt is dissolved, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In another bowl toss the fennel with half the dressing until it is coated well. Add the watercress to the remaining dressing, toss it until it is just coated well, and divide it between 2 plates, mounding the fennel in the middle.

WATERCRESS AND ONION SALAD



Watercress and Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 bunch watercress
2 bunches endive, about 6 ounces, well trimmed
1/2 cup coarsely chopped red onion
1 hard-cooked egg, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
  • Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
  • Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 1 gram

WHITE ONION, FENNEL, AND WATERCRESS SALAD



White Onion, Fennel, and Watercress Salad image

Soaking onion slices in ice water rids them of their sulfury smell and makes them crunchy and refreshing.

Provided by Alison Roman

Yield Serves 4

Number Of Ingredients 7

1/2 small white onion, very thinly sliced into rings
1 tablespoon fennel seeds
1 medium fennel bulb, thinly sliced into rings
1 bunch watercress, thick stems removed
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Soak onion in a bowl of ice water 30 minutes; drain.
  • Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.
  • Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

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